Kitchen Originals: Bruschetta
If you give a mouse some yeast and flour, he’s going to ask you for a baguette. When you give him the baguette, he’ll probably ask for a bowl of bruschetta. And when you give him the bowl of bruschetta, he’ll probably wonder if summer has arrived. In which case you’ll have to tell him not quite yet but we can be proud—another winter we’ve survived.
Bruschetta
yields about 2 cups
3-4 large roma tomatoes, diced
1/4 c. sweet onion, diced
1 clove garlic, minced
2 tbsp. fresh basil, chopped
2 tbsp. olive oil
1/2 tsp. sea salt
baguette
olive oil
1. Combine the first 6 ingredients in a bowl. Stir.
2. Place in refrigerator for about an hour before serving to allow flavors to mingle.
3. Meanwhile slice baguettes and place on a baking sheet. Drizzle with olive oil and bake on broil until browned.
4. Serve.
